Express salmon & courgette couscous
4 people
20 min
4 people
20 min
Ingredients
For 4 people
- 3 courgettes
- 1 onion
- 2 tablespoons of olive oil
- 200g (7oz) Ferrero medium couscous
- 4 salmon steaks
- 1 organic lemon
- salt
- pepper
- 1 teaspoon of pink peppercorns
Method
- Dice the courgettes. Peel and chop the onion into small cubes.
- Preheat the oven to 180°C.
- In a casserole dish containing the olive oil, sauté the courgettes and onion over a high heat, stirring regularly, for 5 mins. Season with salt and pepper, cover and leave to cook over a low heat for 5 mins.
- Remove from the heat and add the couscous, 280ml of boiling salted water, and the juice of half a lemon. Mix carefully and cover.
- Divide the couscous with courgettes between 4 sheets of baking parchment.
- Place 1 salmon steak on top, season with salt and crushed pink peppercorns and add half a slice of lemon.
- Close the papillotes and cook in the oven for 10-12 minutes.
- Check that it is cooked through, transfer to plates and serve drizzled with lemon juice.
